John Myers
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Baking: Filled Chocolate Cake
The perfect baking: filled chocolate cake recipe with a picture and simple step-by-step instructions.
* for the dough
- 300 g Margarine
- 200 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 3 Eggs
- 350 g Flour
- 100 g Food starch
- 50 g Cocoa powder
- 50 ml Milk
* for the filling
- 150 g Coconut milk
- 1 packet Bourbon vanilla sugar
- 1 tbsp Sugar
- 2 sheet Gelatin white
* for covering
- 150 g Chocolate cake icing
- 3 Kumquats, candied
- Beat the margarine, sugar, vanilla sugar and salt until frothy. Then add the eggs and whisk in.
- Mix the flour, cornstarch and cocoa and stir in alternately with the milk, stirring in only enough milk until the dough is not too firm, but also not too runny, take a little less or more if necessary.
- Now put the dough in a greased ring cake tin and smooth it out.
- Bake in an oven preheated to 180 ° C for 50-60 minutes.
- After cooling down briefly, fall out of the mold and let it cool down completely.
- Then cut once across.
- For the filling, soak the gelatine in water according to the instructions on the package and dissolve it in 2-3 tablespoons of coconut milk (warm).
- Stir the vanilla sugar and sugar into the coconut cream and stir in the dissolved gelatine as well. Now put in the refrigerator until the mixture is almost firm (thick and creamy).
- Spread this mass on the lower floor and place the upper one on top.
- Place the cake in the refrigerator until the cream has set.
- Make the cake icing liquid according to the instructions on the package (water bath or microwave) and spread on the cake.
- Quarter the kumquats and glue them to the cake with a little cake icing.
- Keep in the refrigerator or a cool room until ready to serve.
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